Lemon Chicken in Dill Cream Sauce is a 30 minute meal you’ll make over and over again. This baked chicken in lemon cream sauce is so flavorful and tender, and incredibly easy to make – you will want to lick the pan clean!
4 boneless skinless chicken breasts OR 4-6 chicken thighs
salt and pepper, to taste
1 tablespoon oil
2 tablespoons butter
1 tablespoon honey
1/2 teaspoon each dried oregano, dried basil, garlic powder
Creamy Dill Sauce
1 tablespoon butter
2 teaspoons minced garlic
1/2 cup low sodium chicken broth
2/3 cup heavy cream OR half & half plus 1 tablespoon corn starch
juice of 1/2 lemon about 2 tablespoons
1 tablespoon chopped fresh dill
cracked black pepper, to taste
Preheat oven to 375 degrees. Season chicken with salt and pepper, to taste along with garlic powder, oregano, and basil. Combine butter and oil in a large oven-safe skillet (see note), once butter is melted add honey and stir to combine.
Add chicken to pan, brown chicken 2-3 minutes on each side. Transfer chicken to a plate (it won’t be cooked through at this point). Add garlic and saute for 1 minute until fragrant. Add chicken broth, heavy cream, and lemon juice and stir over medium heat for 2-3 minutes.
Return chicken to pan and transfer to preheated oven. Bake for 15 minutes or until chicken is cooked through. Spoon pan sauce over the chicken and sprinkle dill over the chicken and sauce, add cracked black pepper to taste and serve.